Almost every Saturday is Pancake Brekkie day.
Saturday is our rest day where we start with some weekly rituals related to our yoga practice, and then we are ready to enjoy our healthy and delicious breakfast.
The recipe is very easy, fast, DELICIOUS and wholesome.
Tip 1: Add some seeds on the raw side of the pancake before flipping. You will have crunchy seeds on your pancake.
Tip 2: Have your pancakes with some (vegan) yoghurt and your favorite fruit. Here at Chocoláctica HQ we LOVE raspberries and mango. Strawberry is great too!
Tip 3. Enjoy a yummy cashew latté with your pancakes. (I will share recipe soon 😉
1 cup of buckwheat flour
pinch of cinnamon
pinch of cardamom
pinch of salt
pinch of turmeric
1 banana (very ripe)
1 teaspoon of nut paste (i like almond or cashew, but it doesn’t really matter)
1 tablespoon of lineseed oil
1 to 2 teaspoons of coconut sugar (according to your sweet tooth)
1 teaspoon baking powder
1 cup of water
2 to 3 tablespoons of cacao powder (according to taste)
1 tablespoon of hemp seeds
Blend everything into a smooth dough. It should be runny, but not too liquid.
Bake 3 to 4, depending on how big you like them, in a pan on medium heat, in ghee, or coconut oil if you prefer a vegan option.
Then…. when you have baked all of them, get creative, stacking them and putting your favorite toppings in between.
Here at Chocoláctica HQ we love our homemade chocolate paste, orange-apple jam (handmade and no sugar, from Italy!) and honey or maple syrup.
Tag me @_chocolactica_ if you made the recipe, I would love to see your variations!